Mexican Roasted Corn and Black Bean Salad

Instructions

1. 1

   Rinse and drain 250 g of cooked black beans in a colander until water runs clear. Dice 1 red bell pepper and 1 red onion into tiny 0.5 cm uniform cubes. Crumble 100 g of Cotija cheese. Set out a wide nonstick skillet on the stove.

2. 2

   Heat 15 ml of olive oil in the wide nonstick skillet over medium-high heat. Add 300 g of sweet corn kernels in an even layer. Cook for 6 to 8 minutes without stirring constantly, allowing kernels to brown and lightly char on the edges.

3. 3

   Turn off the heat and transfer the roasted corn into a large salad bowl. Spread it out slightly and let it cool completely for about 5 to 10 minutes so the warm corn does not soften the raw vegetables or melt the cheese when mixed later.

4. 4

   In a small bowl, combine 30 ml of fresh lime juice, the remaining 15 ml of olive oil, and 5 g of salt. Whisk vigorously with a small whisk or fork for 1 minute until the oil and citrus juice emulsify into a slightly thickened dressing.

5. 5

   Add the rinsed black beans, diced red bell pepper, and diced red onion into the bowl containing the cooled corn. Pour the prepared lime dressing all over the salad and toss gently with two spoons until every ingredient is coated evenly.

6. 6

   Sprinkle the crumbled Cotija cheese evenly over top of the salad just before serving. The salad should look bright, colorful, and glossy with charred corn specks. Serve cold or at room temperature in individual shallow bowls.